This blender borscht recipe is my take on a classic. Borscht is a soup made with beets that can be served hot or cold. Its origin can be traced to Eastern Europe. The cold version traveled to the United States with Jewish immigrants.
Since I live in the area once referred to as the Borscht Belt, I figured it was only right to share my take on this vegetarian soup. Besides, I’m always game for eating beets. Check out my roasted beet salad recipe.
My husband and mother-in-law are of Polish descent. Both have memories of my husband’s immigrant grandmother making borscht and neither was fond of it. Beets are among the foods my husband generally avoids. However, being the ever-supportive spouse, he is always willing to be my taste tester. He declared this recipe surprisingly good. His mother also enjoyed it.
My version of borscht is mostly raw. The beets are the only item cooked. A blender does the rest – thus the name, blender borscht. The soup is super easy to make. If you cook the beets ahead of time, it’s also super quick.
In addition to beets, this blender borscht includes:
The bite of cabbage, garlic and onion complements the sweetness of beets, carrots and apple. The tang of lemon nicely rounds out the flavor.
Pleasing taste aside, the color of this velvety soup is absolutely gorgeous! A dollop of cashew sour cream finishes the dish.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.